This all started when I was trying to make pink cupcakes with POM Wonderful. The nice people from POM sent me a case of their juice to try. I am going to write a separate article about the POM juice as soon as I use it more (but so far I am loving it!). When I saw and tasted the juice I immediately thought that I have to add that beautiful deep purple color an sweet taste to a cupcake.
I also just received a case of Bob’s Red Mill Vanilla Cake Mix to test. As you know from my previous Really Easy GFCF Lemon Cake post, I think this mix is one of the best gfree vanilla cake mixes available. Yesterday I was having a terrible morning. I took my son to camp and they reminded me that they would be making Fruit Loop Rice Krispy Treats. Basically Fruit Loops with marshmallows and butter. I let my son have dairy for special treats but I knew there was another boy who could not have both gluten and dairy. His mom didn’t send a butter replacement and I felt so bad for him. They said he would eat another treat that he brought with him. I was furious with the camp for not making a snack that everyone could eat and heartbroken for all the kids that have to deal with their food issues in school.
I ran to the store, bought a box of round shaped safe cereal (I can’t remember the brand), I had a bag of colored gfree marshmallows from Passover, and I brought some Earth Balance Butter Sticks so both of the boys could indulge in their delicious treats. My son brought home a big pile of orange mushy sticky treats and was in heaven! I felt better after I came home, cried for my kids, and then made these raspberry jam muffins. It seems that baking and cooking make me feel better when I am miserable.
Sorry for the long intro….but I had to get that all out! And I forgot – the cupcakes never did turn out to be pink. But they were moist and delicious!
Ingredients
1 bag Bob’s Red Mill Gluten Free Vanilla Cake Mix
3 eggs
1/2 cup POM Wonderful juice (or other healthy juice) (replace the water on the directions with juice)
1/2 cup oil
12 ounces raspberry jam or preserves (preferable with seeds)
1/4 cup So Delicious Strawberry Kefir
Preheat oven to 350. Mix all ingredients together in a bowl. Place in a greased muffin tin or line with paper liners. Pour batter 3/4 of the way into the cups. Bake as directed on package and add 5 extra minutes due to the extra liquid ingredients.
Insert a toothpick into the Muffin to see if they are still moist inside. You may need to bake a little longer than expected due to the extra ingredients.
When fully cooked, cool on wire rack.
P.S. – these remind me of those little raspberry filled doughnuts we used to eat when I was younger. You would bite into them and taste the fresh raspberry with the seeds.
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